Buffalo Chicken Dip
Crockpot Buffalo Chicken Dip is creamy, cheesy, and downright addictive, and it all comes together in the slow cooker! The perfect game day dip and great for potluck parties too!
Servings: 10
Calories: 334kcal
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup Frank's Hot Sauce
- ½ teaspoon Kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ cup unsalted butter cut into tablespoon-sized chunks
- 2 (8-ounce) blocks of cream cheese at room temperature, cut into chunks
- 1 ½ cup freshly grated Monterey Jack cheese, separated
- ½ cup freshly grated Cheddar cheese, separated
Instructions
- Add the raw chicken breasts, hot sauce, salt, onion powder, garlic powder, dill, and butter to the crockpot. Cover and cook on high for 2-3 hours, or until fully cooked through. The cooking time is largely dependent on the model of your slow cooker.
- Remove the chicken from the crockpot and shred once cool enough to handle.
- Reduce the crockpot setting to low. Return the cooked and shredded chicken to the crockpot along with the cream cheese, ¾ cup of Monterey Jack, and a ¼ cup of Cheddar. Cook for about 15 minutes, or until the cream cheese is melted, stirring occasionally.
- Top the dip with the remaining ¾ cup of Monterey Jack and ¼ cup of Cheddar. Return the lid to the crockpot and cook for 10-15 minutes more. Serve and enjoy!
Nutrition
Calories: 334kcal | Carbohydrates: 2g | Protein: 18g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 1177mg | Potassium: 250mg | Sugar: 2g | Vitamin A: 952IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg